Overview

Languages: English

Education:

• Secondary (high) school graduation certificate
• or equivalent experience

Experience: 1 year to less than 2 years

On site: Work must be completed at the physical location. There is no option to work remotely.

Responsibilities

• Analyze budget to boost and maintain the restaurant’s profits
• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
• Modify food preparation methods and menu prices according to the restaurant budget
• Determine type of services to be offered and implement operational procedures
• Cost products and services
• Enforce provincial/territorial liquor legislation and regulations
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Participate in marketing plans and implementation